Description
A delicious and flavorful Spicy Tuna Rice Bowl that combines marinated cucumber, avocado, and crispy panko with tender tuna and jasmine rice.
Ingredients
Scale
- 1 ½ Cups English cucumber, diced
- 1 Tablespoon soy sauce
- 1 Teaspoon toasted sesame oil
- 1 Tablespoon cooking oil
- ½ Cup panko breadcrumbs
- 2 Cans solid white tuna in oil, 5-Ounce cans, drained
- 2 Cups jasmine rice, cooked
- 1 Cup edamame beans, peeled
- 1 avocado, thinly sliced
- 1 green onion, thinly sliced
- Optional Toppings and Garnishes:
- sriracha hot sauce
- mayonnaise
- sesame seeds
- pickled ginger
Instructions
- In a small bowl, toss the diced cucumber with soy sauce and toasted sesame oil. Set aside to marinate while preparing the other ingredients.
- Heat the oil in a small skillet over a medium heat.
- Add the panko breadcrumbs and toast, stirring frequently, until evenly browned and crispy.
- Remove from the heat and set aside.
- Divide the cooked jasmine rice between 2 bowls. Top each with marinated cucumber, edamame, sliced avocado, drained tuna, and green onion.
- Sprinkle the toasted panko breadcrumbs over the top for crunch. Drizzle with sriracha and mayonnaise to taste.
- Garnish with sesame seeds and/or pickled ginger for added flavor and presentation, if liked.
Notes
- Adjust the spice level by varying the amount of sriracha.
- Can be made ahead; just keep ingredients separate until serving.
- Feel free to add other veggies like carrot or radish for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 40mg